“A crazy but mightily delicious super-chunky crumble. This pudding has a deconstructed cookie top, with a hint of spices, oats and coconut, layered with chunks of white chocolate and chopped roasted macadamias. Underneath, you’ve got simple red-wine-cooked pears with a dash of vanilla, slightly thickened so there’s a sauce around the fruit. It’s the ruby dessert to get your spirit warm." – Dan Lepard

Marinating the quails in dessert wine for this recipe was such a revelation that it nearly sent our test kitchen into meltdown. Try it and see for yourself.

This broth is not only good for you, it'll also keep you warm throughout those cold winter months.

This cake makes a great gluten-free option for Christmas, or whenever you have guests around.

What's better than zucchini flowers? Champagne-battered zucchini flowers, thats what. These are a must-make next time you're entertaining.

The sliced sprouts here soak up all the beautiful oil, wine and pasta water for a flavour-packed dish.

Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.

Whilst this is anything but your ordinary crumble, echoing the spiced notes of mulled wine, it's one you'll definitely be cooking again and again.

The cooking juices and the wine emulsify to create the sauce in this one-pan chicken in bay, garlic and white wine recipe.

Give your cheese platter a fruity flavour (and a bright splash of colour), with a jelly to complement a dense, semi-hard gouda.

"I find this pork ragu best for a Saturday night dinner party or a late Sunday lunch as you can leave the meat to slow-roast all day without any effort on your part." - Katie Quinn Davies

This gourmet pasta with white wine, artichokes and pea sauce can be on the table in less than 30 minutes.

Beat the chill this winter with this fruity plum cobbler baked in homemade mulled wine and topped with flaked almonds.

Sausage don't always have to be boring and barbecued. Take them up a notch with thyme-infused lentils and creamy mash.

Here is an easy but infallible marriage of a few humble ingredients. Every town, village and hamlet in Italy's Marche area has a variation on this chicken maryland recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours. This keeps well in the fridge for up to 4 days, and the flavours will improve over time. As it cools, the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its liquid state.